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Food Ingredients - Leafy and Cruciferous Vegetables
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Vocabulary
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food ingredients
leafy and cruciferous vegetables
37 Words
19 min
Here you will learn some English words related to Leafy and Cruciferous Vegetables. Read the whole list to learn more.
Start
lettuce
noun
a type of vegetable with large green leaves, eaten raw in a salad
1
spinach
noun
dark and wide green leaves of an Asian plant that can be eaten cooked or uncooked in a salad
2
iceberg lettuce
noun
a type of lettuce with crisp leaves that are pale green in color and form a round ball
3
arugula
noun
a peppery and leafy green vegetable commonly used in salads and as a garnish
4
bok choy
noun
a leafy vegetable with crisp white stalks and dark green leaves
5
chard
noun
a vegetable with white or red leaf stalks and large green leaves, used in cooking
6
chicory
noun
a blue-flowered herb of the daisy family, the root of which can be used with coffee and the leaves of which eaten in a salad
7
endive
noun
a leafy green vegetable with slightly bitter taste, often used in salads or cooked dishes
8
radicchio
noun
a variety of chicory that bears dark red leaves
9
romaine
noun
a type of lettuce with long, crisp leaves and a slightly bitter taste
10
Swiss chard
noun
a vegetable with white or red leaf stalks and large green leaves, used in cooking
11
witloof
noun
a vegetable with elongated, tightly-packed leaves and a slightly bitter taste
12
watercress
noun
a plant that grows in running water with pungent green leaves that are used in cooking
13
salad greens
noun
a variety of leafy vegetables that are commonly used as the base for salads
14
cabbage
noun
a large round vegetable with thick white, green or purple leaves, eaten raw or cooked
15
cauliflower
noun
the flower head of a plant from the cabbage family that is white in color and is eaten as a vegetable
16
broccoli
noun
a vegetable from the cabbage family with a thick stem and many green or purplish flower buds
17
artichoke
noun
a round green vegetable with a cluster of thick green leaves that form a bud, used in cooking
18
globe artichoke
noun
the round flower head of a vegetable with thick green leaves, the heart of which is edible
19
Jerusalem artichoke
noun
a root vegetable with a nutty flavor, often used as a substitute for potatoes
20
Calabrese
noun
a dark green type of broccoli
21
kale
noun
a type of cabbage with green or purple curly leaves
22
kohlrabi
noun
the edible swollen stem of a plant of the cabbage family, used in cooking or salads
23
pak choi
noun
a leafy green vegetable with white stems and dark green leaves, commonly used in Asian cuisine
24
savoy cabbage
noun
a leafy green vegetable with crinkled leaves and a mild, slightly sweet flavor
25
sprout
noun
any young shoot or newly grown part of a plant that is eaten in salads
26
Brussels sprout
noun
a small round green vegetable from the cabbage family, used in cooking
27
Chinese cabbage
noun
a type of elongated vegetable native to Asia, with pale green leaves and thick white stems, used in cooking
28
brooklime
noun
a leafy green vegetable with small, rounded leaves and a mild, slightly peppery flavor
29
fat hen
noun
a common name for the plant species Chenopodium album, known for its edible leaves and seeds
30
lamb's lettuce
noun
a leafy green vegetable with small, tender leaves and a mild, nutty flavor
31
mallow
noun
a flowering plant known for its vibrant flowers and soft, velvety leaves
32
samphire
noun
a European plant of the parsley family that grows on seacoast and is sometimes pickled
33
sea kale
noun
a Eurasian plant of the mustard family that grows near or in the sea, with edible young shoots
34
sorrel
noun
a European plant that is from the dock family, the leaves of which add a sour taste to the food
35
yarrow
noun
a flowering plant with fern-like leaves and clusters of small, aromatic flowers
36
sauerkraut
noun
cabbage that is chopped, fermented with lactic acid bacteria and preserved in salt water, used for cooking
37
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